RU2332099C1 - Method of production of preserved food "mariskada" of special purpose - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: preserved food is cooked by onions and paprika cutting, browning in vegetable oil and grinding in mincer, lemons cutting, blanching and grinding in mincer, cutting, freezing and mincer grinding of green onions and coriander, mincer grinding of shellfish meat, mixing of the above components with coconut milk, tomato paste, table salt and CO₂-extract of black bitter pepper, packing of prepared mixture into aluminium tubes with preset ratio of components, sealing and sterilisation.

EFFECT: higher digestibility.

Description

The invention relates to a technology for the production of canned shellfish for space nutrition.

A known method of producing a culinary dish "Mariskada", involving the preparation of recipe components, cutting and joint stewing in vegetable oil of onions, tomatoes, vegetable peppers, green onions and green cilantro, adding coconut milk to them, bringing to a boil, adding clam meat, cooked salt and black pepper, heat treatment with stirring for 5 minutes, laying in shells from clams and decorating with lemon slices to obtain the finished dish (Kotok V.A. Brazilian cuisine. - Chelyabins to: Ural LTD, 2002, p.123).

The technical result of the invention is to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the Mariskada special-purpose canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping onions and vegetable peppers, cutting, blanching and chopping lemons on the top, freezing and chopping green tops onion and cilantro greens, grinding of clam meat on a top, mixing the above components with coconut milk, tomato paste, salt and CO ₂ -extract of black bitter pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

clam meat 258.24 melted butter 10.99 onion 68.57-69.45 vegetable pepper 92.67 green onions 50.37 green cilantro 57.23 lemons 21.98 tomato paste in terms of 30% 36.63 salt 11.6 Bitter black pepper CO ₂ extract 0.01 coconut milk before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared onions and vegetable pepper are chopped, sautéed in ghee and chopped in a spinning top. Prepared lemons are cut, blanched and chopped in a spinning top. Prepared green onions and cilantro greens are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared mollusk meat is ground in a spinning top. The listed components are mixed with coconut milk, tomato paste, sodium chloride and a CO ₂ extract of black bitter pepper. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except coconut milk, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18-90.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for the experimental product 1.3 · 10 ⁵ and for the control product 1.1 · 10 ^5, respectively.

Thus, the proposed method allows to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions and vegetable peppers, cutting, blanching and chopping lemons on the top, freezing and chopping green onions and cilantro greens, chopping the top mollusk meat, mixing the listed components with coconut milk, tomato paste, table salt and a CO ₂ -extract of black bitter pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight: clam meat 258.24 melted butter 10.99 onion 68.57-69.45 vegetable pepper 92.67 green onions 50.37 green cilantro 57.23 lemons 21.98 tomato paste in terms of 30% 36.63 salt 11.6 CO _{2 -} black pepper extract 0.01 coconut milk before the release of the target product 1000, sealing and sterilization.